Risotto with Italian Sausage (Risotto con Salsiccia)

Quick, easy to make and super tasty, this risotto with Italian sausage (risotto con salsiccia) is a one-pan recipe that's perfect for busy weeknights. With lots of flavour from the sausage and fresh rosemary, this Italian sausage risotto is sure to become a family favourite.

Most people think of risotto as a time-consuming dish, but the truth is it really doesn't take long to make a perfectly cooked risotto, even on busy weeknights.

This risotto alla salsiccia, as they call it in Italian, is super easy to make with just a handful of ingredients.

To make this delicious sausage risotto, you need some quality Italian sausages and Carnaroli rice. That's all you need to get a creamy, delicious risotto that everyone will love.

How do you make the risotto?

1. In a large pan, heat the olive oil and melt the butter over medium heat. Fry the onion for 1-2 minutes until it's soft.
2. Add the sausages and fry for 8-10 minutes until golden brown. Break the sausage meat with your spoon as they cook.
3. Lower the heat and add the rosemary and then the Carnaroli rice. Toast the rice for 1-2 minutes, stirring occasionally, then start pouring the stock one cup at a time. The rice is done when it's al dente, which means tender, but still with a bit of a bite. You may not have to use all the stock.
4. Stir in the grated Parmesan and season with freshly ground black pepper. Serve immediately, with some extra Parmesan on top if you like.

Tips for making the best risotto salsiccia

• Use Carnaroli rice if possible for this risotto (and for any risotto, for that matter). Carnaroli is the best rice for risotto, not just because it's starchy but also because it keeps its shape best. Arborio is another suitable choice if you don't have Carnaroli.
• NEVER rinse the rice before cooking risotto. Doing this will remove the starch, so your risotto won't be rich and creamy.

• Don't over-stir the risotto. Many people make the mistake of stirring the risotto continuously, but doing this will result in a mushy risotto because of all the air you're letting in. You don't want gluey risotto; you want a perfectly creamy, non-sticky texture. Of course, this doesn't mean that you shouldn't stir at all because that would make the rice stick to the bottom of the pan. Stir it regularly, but not continuously.
• Overcooking the risotto is another mistake many people make. The risotto needs to be al dente, which means that it should still retain a bit of a bite. It only takes about 20 minutes to cook risotto to perfection — anything more than that will result in a mushy mess.
• I use Pinot Grigio or Sauvignon Blanch for risottos, but any dry white wine would do.

If you liked this risotto with Italian sausage, you might also like some of my other easy risotto recipes:

Risotto All’Amatriciana

Creamy Chicken Risotto with Mushrooms

Easy Lemon Prawn Risotto

Creamy Smoked Salmon and Rocket Risotto

Hungry for more? 😄 Follow Skinny Spatula on Instagram, Facebook, and Pinterest!